First Look at Scarpetta's Menu, Open Tonight in Beverly Hills

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Photo: Yogma via Flickr

Chef Scott Conant's Scarpetta nabbed three stars from New York Times and was named one of 50 "best new restaurants" from Travel & Leisure following its 2008 debut in Manhattan. Tonight, Beverly Hills gets its own branch at The Montage, just across the courtyard from last year's red-hot import Bouchon. We have Conant's new menu below and more than a few selections are inspired by the chef's embrace of our markets and seasonal fare. So what will you be eating here?

Pumpkin finds its way into a soup with farro and almonds, as well as on a plate of cappellacci, while black trumpet mushrooms and charred figs grace two salads, sunchokes partner with roasted sea scallops, and pistachios are a key ingredient in a casonsei pasta with poppy seeds.

But if you think L.A. has no more room for high-priced, refined Italian, it should be Conant's signatures that will make you think again. Recipes like an ash-spiced vension, ravioli with duck and foie gras, that yellowtail crudo we loved at AWFF, dungeness crab and sea urchin in a scialatielli, polenta with a fricassee of truffled mushrooms, and his famous $24 spaghetti pomodoro stand out among the delicate, personal preparations of seafood, pasta, and game meat, which unfortunately doesn't appear to include the dish of roast kid we've heard so much about. While the menu will experience the occasional tweak as the seasons shift, look below to see what will be served on opening night and beyond. The restaurant opens for dinner at 6:00 P.M. tonight, with lunch service coming in a few weeks.

Scarpetta, 225 North Canon Dr. Beverly Hills. 310-860-7970.

APPETIZERS

RAW YELLOWTAIL
olio de zenzero, pickled red onion
16

TUNA SUSCI
marinated vegetables and preserved truffles
16

AUTUMN VEGETABLE SALAD
black trumpet mushrooms, hazelnuts & foie gras emulsion
17

SALAD OF LOCAL GREENS
stracciatella, charred figs, and aged balsalmico
15

PUREE OF PUMPKIN SOUP
farro, almonds, spiced croutons & pumpkin oil
14

POACHED MEDITERRANEAN OCTOPUS
fingerling potatos and capers
14

BRAISED SHORT RIBS OF BEEF
autumn vegetable & farro risotto
15

CREAMY POLENTA
fricassee of truffled mushrooms
15

ROASTED SEA SCALLOPS
caramelized sunchokes & porcini mushrooms
17

PASTA

BEET & SMOKED RICOTTA CASONSEI
pistachio nuts & poppy seeds
23

SPAGHETTI
tomato & basil
24

DUCK & FOIE GRAS RAVIOLI
marsala reduction
26

AGNOLOTTI DAL PLIN
mixed meat and fonduta, mushrooms & parmigiano
25

PUMPKIN CAPPELLACCI
amaretti & parmigiano
23

SCIALATIELLI
sorrento-­‐style pasta, dungeness crab & sea urchin
27

TAJARIN
shaved white truffles
MP

MAIN

BLACK COD
caramelized fennel & concentrated tomatoes
27

ORATA ROSA
watercress gremolata
25

GRILLED ESCOLAR
brussels sprouts & preserved tomatoes
24

BRANZINO
leeks, chanterelles & mussels
26

PANCETTA-WRAPPED VEAL TENDERLOIN
sweetbreads & autumn vegetable ragu
28

ASH-SPICED VENISON LOIN
braised radicchio & smoked polenta dumplings
34

GRILLED SIRLOIN OF BEEF
tuscan kale, black trumpet mushrooms & barolo reduction
31

ROASTED DUCK BREAST
heirloom parsnips, raisin mostarda & lentils
27

Earlier: Scarpetta Coming to Montage Beverly Hills [Grub Street]